“I’LL EAT SOME BREAKFAST, THEN CHANGE THE WORLD” Hairspray

With diets trending in the direction of long periods of fasting, breakfast seems to be on the back burner for a lot of people. The truth is, not everyone does well with skipping what I still believe to be the most important meal.  Starting your day with healthy protein, healthy fats and delicious nutrient-rich fruits and vegetables gets your blood sugar normalized after a long period of sleep and sets you up for an energetic start to your day.   An easy treat is a frittata made with organic eggs, nitrate free bacon or sausage, and vegetables of your choosing.   This recipe can be adjusted to accommodate individual taste and preferences.

ASPARAGUS, MUSHROOM AND SPINACH FRITTATA

6 servings

Preheat oven to 375.  Spray deep dish quiche pan with olive oil and set aside.

6 eggs

1 cup whole milk

1/4 cup half and half cream

olive oil for sautéing vegetables

2/3 pound asparagus cleaned, trimmed, and diced

1 cup sliced baby bella mushrooms

2 cups spinach, chopped

4 pieces cooked, nitrate free bacon, chopped

3/4 cup shredded gruyere cheese

salt and pepper to taste

2 tablespoons fresh herbs (thyme or chives, optional)

Cook bacon, set aside.  Heat 1 tablespoon olive oil in non-stick pan and sauté vegetables on medium heat until tender and starting to brown, approximately 6 minutes.  In separate bowl, beat eggs, milk, cream and seasoning until well blended. Lay chopped bacon evenly covering bottom of dish, spread cooked vegetables on bacon, then poor egg mixture to cover completely.  Top with grated cheese.  Cook for 25- 30 minutes or until middle is firm.  Do not over bake.  Enjoy!